this class, you will learn how to make two incredible gluten-free
soufflés, Raspberry Soufflé and Chocolate Soufflé.
As an added benefit, the raspberry soufflés are also
casein free! Once thought to be a difficult dish to prepare
correctly for fear of falling egg whites, these soufflés
are amazingly easy to make and are a light and delicious dessert.
|Techniques & Tips
You Will Learn in this Class
- Straining raspberries
- Beating egg whites
- Folding egg whites
- Melting chocolate
|Equipment you will need:
- Food processor
- Rubber spatula
- Stand or hand mixer
- Jellyroll pan or baking sheet
- Double boiler pan (for chocolate
Ingredients Serves 8
- 1 pint raspberries
- 1/2 cup sugar
- 5 egg whites
Coat 8 ramekins with butter and then sprinkle with
sugar. Preheat oven to 375 degrees F.
Add raspberries with 1/4 cup of the sugar to a food
processor and process until smooth.
Strain raspberry mixture through a strainer into a
bowl with a rubber spatula. A quick way to strain berries
is to tap the strainer on the sides of the bowl. This
will very quickly strain most of the berries, leaving
a small amount to press through with a spatula.
In a separate bowl, with a stand or hand mixer, beat
egg whites until almost stiff. Gradually add remaining
sugar and beat until stiff and glossy.
Add about 1/4 of egg whites to raspberry puree and
fold together until blended with a rubber spatula. Add
remaining egg whites to raspberry mixture and fold together
until mixture is even in color. To fold without deflating
egg whites, make quick strokes through middle of mixture
towards you, turning your hand completely over so that
your wrist faces up. This will fold the bottom of the
mixture over the top as you turn the bowl in a circular
Spoon mixture into ramekins, (the batter should come
to the top of the ramekins) and set them on a baking
Bake for 10-12 minutes or until puffed and just start
to turn golden on top. Remove from oven and sprinkle
with sifted powdered sugar. Serve immediately. The soufflés
will not hold once they have been baked.
Ingredients Serves 6
- 3 ounces unsalted butter, cut into pieces
- 6 ounces semi or bittersweet chocolate,
- 1/4 teaspoon salt
- 3 large eggs, separated, at room temperature
- 3/4 cup powdered sugar
Lightly butter 6 ramekins and dust with
granulated sugar. Tap ramekins upside down to discard excess
sugar; set aside.
Melt chocolate and butter in top of a double
boiler over a pan of simmering water.
Remove from heat. Stir in salt and whisk
in egg yolks one at a time. Add 1/3 of the powdered sugar
and whisk until mixture is smooth.
In a separate bowl, beat egg whites with
an electric mixer on medium-high speed until they are beginning
to hold soft peaks. Increase speed to high and add remaining
powdered sugar. Beat until glossy and stiff peaks form.
Add about 1/4 of the egg whites to chocolate
mixture, whisking until blended. Add remaining egg whites,
folding just until blended.
Pour mixture into ramekins. The batter should
almost come to tops of ramekins.
Place ramekins in refrigerator for 30 minutes.
Remove ramekins and cover each with plastic wrap. Place back
in refrigerator for up to 24 hours. If you want to keep them
for longer than 24 hours, freeze them.
bake: Preheat oven to 400 degrees F. Remove plastic wrap
and place ramekins on a baking sheet. Bake for 18 minutes.
The soufflés with rise and may sink slightly in the
middle. Remove from oven and top with fresh berries or whipping
cream. The soufflés may be a little moist in the center,
this is not under-done.
To bake after freezing:
Preheat oven to 400 degrees F. Remove from
freezer and let sit for 20 minutes. Follow the same baking
instructions as above.
This incredible decadent dessert is naturally
These soufflés will keep perfectly
in the refrigerator for several days before baking, or in
the freezer. This is a wonderful recipe to make ahead and
freeze for unexpected guests or as a fantastic surprise treat.